Black Bean Soup
Warm, flavorful black bean soup with a little spicy kick. There are onions, celery, peppers, jalapenos, garlic, broth, cumin that season this soup just right.
Black Bean Soup
- 1 cup yellow onions (chopped)
- 1/2 cup celery ribs (chopped)
- 1/2 cup red pepper (chopped)
- 2 TBS jalapenos (diced)
- 1 1/2 TBS garlic (minced)
- 2 tsp chicken or vegetable broth (or 2 bouillon cubes)
- 1 1/2 cups water
- 2 - 15 oz cans black beans (undrained)
- 2 TBS oil
- 1 tsp cumin
- 1/2 tsp garlic salt (or to taste)
- 1 1/2 TBS cornstarch (optional)
- 1 1/2 TBS cold water (optional)
Toppings
- tortilla strips
- sour cream
- cheese (grated)
- jalapenos or red peppers (sliced)
Black Bean Soup
Gather vegetables and chop all vegetables
Warm 2 TBS oil in a sauce pan, add vegetables, and saute for 3 to 5 minutes
Add water and chicken or vegetable broth or bouillon to saucepan and simmer for 5 to 10 minutes until vegetables are tender
Pour in 1 can of undrained black beans along with garlic salt and cumin; simmer for an additional 5 minutes
Test taste to see if more seasoning is needed, add more if desired
Using an immersion blender or blender, blend until soup is mostly smooth - if using a blender leave the lid loose or slightly open so the heat doesn't build up inside
Return to saucepan, add 1 more can of undrained black beans and warm for 5 more minutes
If thickening is needed whisk together cornstarch and cold water until smooth
Whisk thickener into soup and continue to stir until soup is consistency desired
Serve warm, serve with toppings if desired